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Weiduozhu Chongqing Hot Pot (Linpu Branch)

Hot pot · ⭐ 4.2

No. 29-1, Dongfan Zhong Road

Dishes

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  Milk-Bathed Beef

  A Chinese dish featuring beef slow-cooked in milk until tender, with a rich, creamy flavor.
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  Xiao Xiang Pork Rolls

  Xiao Xiang pork rolls are made by wrapping seasoned pork loin slices around a filling, then steaming or pan-frying for a tender and aromatic dish.
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  Sichuan Glass Noodles

  Sichuan vermicelli is a dish primarily made with sweet potato noodles, typically stir-fried with seasonings such as chili, garlic, and green onions. To prepare it, the noodles are first soaked until soft, then stir-fried together with the seasonings to fully absorb the flavors.
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  Hand-Cut Tender Beef

  Hand-cut tender beef is made from fresh beef tenderloin or beef shank, sliced thinly by hand. It is typically marinated with soy sauce, cooking wine, and starch before being quickly stir-fried or涮煮 (shuàn zhǔ), preserving its tender texture.
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  Maling Luncheon Meat

  Merin Lunch Meat is a processed meat product primarily made from pork. The pork is minced into a paste, mixed with starch, salt, and other seasonings, then molded and steamed at high temperature. The finished product has a reddish color and a delicate texture.
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  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
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  Premium Bull Tripe

  Premium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
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  Premium Beef Tenderloin

  Premium beef is a dish made primarily with high-quality beef slices, paired with various vegetables and seasonings. The beef slices are carefully selected for their tender and juicy texture, complemented by an array of vegetables and rich seasonings. Quickly stir-fried to preserve the tenderness of the meat and the crispness of the vegetables.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Black fish slices

  Black fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.

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